Lime & chilli calamari

Name: Lime & chilli calamari recipe
Yield: 5
Ingredients: 3 garlic cloves, crushed; 2 lemongrass stalks, finely chopped; Zest of 1 lime; 2 tsp fish sauce; 2 kaffir lime leaves, stalks removed, leave shredded; 1 tbs caster sugar; 100g chilli in soy bean oil; 1 tbs sesame oil; 3/4 cup (180ml) peanut oil; 800g calamari or squid hoods, cleaned, cut into pieces, finely scored; 1 bunch Thai basil, leaves picked; Finely chopped chilli (optional); Roasted cashews to serve; 3cm piece (15g) galangal or ginger, finely grated

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by Dominic Smith

Feb 11, 2021

Refreshing lime adds a zesty punch to this calamari dish.

3 garlic cloves, crushed
2 lemongrass stalks, finely chopped
Zest of 1 lime
2 tsp fish sauce
2 kaffir lime leaves, stalks removed, leave shredded
1 tbs caster sugar
100g chilli in soy bean oil
1 tbs sesame oil
3/4 cup (180ml) peanut oil
800g calamari or squid hoods, cleaned, cut into pieces, finely scored
1 bunch Thai basil, leaves picked
Finely chopped chilli (optional)
Roasted cashews to serve
3cm piece (15g) galangal or ginger, finely grated

Method

1.

To marinate the calamari, place the garlic, galangal, lemongrass, lime zest and juice, fish sauce, kaffir lime leaves, sugar, chilli in soy bean oil and sesame oil and half of the peanut oil in a small food processor or blender.
2.

Whiz until finely chopped and combined. Transfer to a large bowl with the calamari, season and toss to combine. Marinate for 1 hour at room temperature or, if time permits, overnight in the fridge.
3.

Heat a large wok or large high-sided frypan with the remaining oil over high heat. Add the calamari (in batches if necessary) and stir-fry for 5-6 minutes until the calamari is starting to brown.
4.

Add three-quarters of the basil, season and toss until basil is wilted. Transfer to a large platter and scatter with remaining basil, chilli, if using, and cashews to serve.